![]() Various claims about the beneficial effects on health due to the consumption of argan oil have been made. It is produced by grinding roasted almond and argan oil using stones, and then mixing the argan oil and almonds in honey. Īmlu, a thick brown paste with a consistency similar to peanut butter, is used locally as a bread dip. In Morocco, the oil is used as a foodstuff, for dipping bread, or on couscous, and for medicinal use. ĭepending on the extraction method, argan oil may be more resistant to oxidation than olive oil. The main natural phenols in argan oil are caffeic acid, oleuropein, vanillic acid, tyrosol, catechol, resorcinol, (−)- epicatechin and (+)- catechin. ![]() Īrgan oil contains tocopherols (vitamin E), phenols, carotenes, squalene, and fatty acids (80% unsaturated). Argan oil consists mostly of fatty acids: Fatty acidĪrgan oil has a relative density at 20 ☌ (68 ☏) ranging from 0.906 to 0.919.
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